Prepare the jalapeño poppers as laid out in the instructions above.
Line a baking sheet with parchment paper.
Place the jalapeño poppers on the baking sheet, leaving a small space between each popper so they do not touch.
If you end up with more than one layer of poppers to freeze, simply fill the bottom layer, place a piece of parchment paper on top of that layer of jalapeño poppers, and then continue placing the poppers on the parchment.
Freeze 6-8 hours, or overnight (I always leave them in the freezer overnight).
Once frozen, double line a ziplock bag, and put the jalapeño poppers inside, pressing the air out as you seal each bag.